Shepherd’s Pie Soup
A comforting and hearty soup that combines the flavors of classic shepherd’s pie with vibrant vegetables and creamy mashed potatoes.
Servings: 6 servings
Calories: 320kcal
Ingredients
For the Soup
- 1 lb ground beef Juicy and flavorful, providing the filling protein base.
- 1 tbsp olive oil Adds richness and helps in cooking the beef.
- 1 large onion, diced Aromatic sweetness that enhances the overall flavor.
- 2 medium carrots, chopped Brings vibrant color and a little sweetness.
- 2 stalks celery, chopped Provides crunch and depth of flavor.
- 1 cup frozen peas For color and freshness.
- 4 cups beef broth Offers rich flavor and a comforting base.
- 1 tbsp Worcestershire sauce Adds umami depth.
- 1 tsp dried thyme Elevates the dish with its earthy flavor.
- 1/2 tsp salt Essential seasoning.
- 1/2 tsp black pepper Adds subtle heat.
- 2 cups mashed potatoes (prepared separately) Creamy topping for the soup.
- to taste fresh parsley, chopped (for garnish) Brightens the presentation.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat, swirling it to coat the bottom.
- Add the ground beef and cook until browned, breaking it apart with a spoon.
- Toss in the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
Cooking
- Pour in the beef broth, Worcestershire sauce, thyme, salt, and black pepper. Stir and bring to a gentle boil.
- Reduce heat and let the soup simmer for about 20-25 minutes.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Ladle the soup into bowls and top each with creamy mashed potatoes.
- Finish with a sprinkle of freshly chopped parsley and serve.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Feel free to experiment with different vegetables or meat alternatives.